Cloud Eggs: A Breakfast That Feels Like Magic

These will put you on Cloud 9

I love making eggs in every different way. Cloud eggs are special.

The egg whites puff into soft, golden clouds. The yolks sit nestled on top like little suns. And when you take a bite, they just ... melt. It’s the kind of food that makes you stop mid-chew and think: why don’t I make this every weekend?

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A 17th Century French Invention (Sort Of)

Cloud eggs, or something very close to them, have been around since 17th century France, where they were called oeufs à la neige, which translates literally to “eggs in snow.”

Now, if you order oeufs à la neige in France today, you’ll get a sweet dessert involving poached meringue floating in crème anglaise—beautiful, but a different animal entirely. The name migrated to something else, and the savory cloud egg kind of drifted into culinary history until the internet rediscovered it.

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Cloud Eggs Preparation

You need eggs and a little patience. That’s basically it.

Separate your yolks first. Set them aside carefully. You’ll want them intact for the second bake.

Whip the egg whites. For three egg whites, use a quarter teaspoon of cream of tartar (or a small squeeze of lemon juice). The acid is the secret: it stabilizes the proteins and gives you a smoother, more consistent fluff. Whip until you get stiff peaks. The whites should hold their shape when you lift the beater.

Dollop the whites onto a parchment-lined baking sheet in little cloud shapes. This is the fun part. Make them as dramatic or as modest as you want. Then use a small spoon to press a shallow nest into the center of each cloud (that’s where the yolk will live).

Bake at 350° for 4 minutes. Just enough to set the whites and get a little color.

Carefully nestle the yolks into the nests and bake for another 4 minutes. You want the whites golden and the yolk just barely set and still jammy in the center.

Season however you like. Salt and pepper is perfect. A little flaky sea salt, some fresh herbs, a crack of black pepper. Go wherever the mood takes you.

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Have you tried cloud eggs before? Drop a comment — I want to know your favorite way to season them.